Apparatus for drying green malt.



. BLSN ARATUS APPLICA ER & G. GUTTWBIN.

FOR mmm EBN MAL'r; TION IILED J 5, 1907.

, Patented Se 2,1908.

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Wr TALL-JSE 5 /A/ vE/V 7075 M am,

J. BVLSNER d: C. yGIVIITWLIN. APPARATUS Pon DRYING GREEN MALT.

APPLIUATON FILED JAR. 25, 1901.

Patented Septh 22, 1908'.

2 SHEETS-SHEET l.

vnr Nouns una zo, asuman-l, n c' A the following is a specification.

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'urns rArnNT o'iriron JOSEPH ELSNER, OF BERLX, JY@ CURT GUTTWEIN, OFASCHERSLEBEN, GERMANY.

FOR DRYING- GEENALT.

Sila'ezscaton of Letters Patent.

Patented sept. 22, 1908. i

To all 'whom 'it may concern:

Be it known that we, Josnenriznn and CURT GUrTwEiN, subjects of Germany,residing at Berlin and Ascheislebern t@ have invented new and useful innin Apparatus for Drying Green When drying Oreen malt it is portance thattlie process of the water should be watched sLA i lVhether the beei is asuccess pends very often on the manner drying of the green malt isctrupon this the quality, color ana resulting beer greatly depend.

For want of better means aline drying method has hitherto been condri"on the basis of practical experie ing to the appearance and the malt;but with such method ei: experienced malster is in a ditifzcn The greenmalt, according to the i the barley and the treatment Y dergoes upon themalt floor, he amount of water and diil'erent; which-even when the othereen the same-make it necessary that course for the withdrawal et v betaken. lt has been found fr that already during the first ha ess, thewater must be withdr tain time and at certain tenir order to obtain froma well-di malt a beer always uniform in color. The character of the beerc pends on the enzymotic and cher esscs which accompany the dryil...These processes depend on t e the malt and on the tempe also of verygreat importantLY sequent roasting process. The process therefore mustbe accin.. mined and after it has' been pri correct, it must be strictlyhei y. f

drying order to do this, it is however nec 'y .that not only thetemperature time should always be known-for there ample means toascertain these-but .so at all According to our invention, the malttrough is arranged upon a weighing machine oi' combined with such, sothat, providing the lmaterial is weighed before the commencewith ourinvention is shown in the accompanying drawings, in which Figure 1 is aplan, Fig. 2 a longitudinal section, and Fig. 3 a cross section of theplant. are details.

A trough, l), rests on the bridge levers, a

n n n I of the weiglnng machine.

The turner or Fig. 4 is a plan view and Figs. 5 and 6 stirrer, e, drivenby the electric mot-or, d,

turns the material in the trough, e. g., the green malt. The turning andtraveling movement of the actual turner, e, is controlled in well-knownmanner by the pulley, f, the gearing, g, g', and the racks, h, and h.The two beams, and c, resting against the wall of the drying chamber,serve as sup )orts for the weighing machine. There is also a clearancearound the machine. so that the scales may play freely. The mechanismfor the sliding weight, o, shown dotted in Fig. 3, is best arrangedoutside the drying chamber, for instance in the heating chamber below.

The method of working the plant for drying green malt is as follows:After the trough, d, has been charged with green malt, the amount ofwater in the latter is ascertained in the ordinary manner with the aidof suitable ap iaratus. Supposing the charge weighs 1,500 kilograms andthe water in the same amounts to 30%, there are then 1,050 kilograms ofdry substance and 450 kilograms of water contained in the charge. lf itis intended to decrease the amount of water in the malt after the firsthour by certain percentage, say by 5%, so that the quantity of waterwill thenamount to 25% only, which is equivalent to a total weight of1,40() kilograms, the weighing machine can be adjusted to balance ofload of 1,400 kilograms.

15 percentage.

If after the expiration of an hour the scale is balanced, this willserve as a proof, that the damper-s for the ventilation,Y and the like,were adjusted properly. Otherwise the ad- 5 justment was incorrect andmust be altered accordingly. If th/` amount 0f water is to be reduced to20% after the expiration of the second hour, the. counterpoise must be1312.5 kilograms, and if the scales balance 10 again after theexpiration of the. time, the

position of the dampers is correct and the method ofwithdrawing themoisture prop erly conducted. This is continued until the amount ofwater is reduced to the desired It is evident that the periods ma} v beshortened or lengthened. In this manner it is always possible to producemalt of a certain quality, without having to de- )end on guess-workonly. Any unskilled 20 laborer will soon be able to work such a. maltkiln, and the result will be more reliable than has hitherto been theease, since the proc- Witnesses as to Curt Guttwein:

RUDOLPH Fincken,

SoUrHARD P. VARrmR.A

